Italian Limoncello Cake

5 from 2 votes

Delicious, moist and tangy Limoncello Cake is one of a kind. Fluffy sponge base soaked in limoncello liqueur it's a cake and an art in and of itself.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Italian

Servings:

Calories: 298kcal

Author: Svi

Beat eggs and sugar until creamy and fluffy. Sugar should be completely dissolved and egg mixture should double in size.
3 eggs, ¾ cup sugar
Add extra virgin olive oil and yogurt, then mix.
½ cup full fat plain yogurt, ½ cup extra virgin olive oil
Add flour mixed with baking powder a few tablespoons at a time. Mix well.
1 ½ cup all purpose flour, 2 tablespoon baking powder
Squeeze 2 tablespoon lemon juice removing any seeds and pulp, add to the batter. If you're using organic, non-treated lemon, add lemon zest as well. Mix well.
2 tablespoon lemon juice, 1 lemon zest
Grease your bundt cake pan with butter then dust with flour. Make sure to shake off the excess flour.
Pour the batter in a pan and bake in a preheated to 350F (175C) oven for 30-35 minutes.
At 30 minute mark do a toothpick test.
Stick in a toothpick in the cake. If it comes out wet or with pieces of cake stuck to it – it still needs time in the oven.
Check in back in 5-10 minutes. If the cake is ready toothpick will come out dry.
Once the cake is out of the oven leave it in the pan to cool.

While cake is in the oven, prepare the limoncello syrup: mix 2 tablespoon fresh lemon juice and limoncello liqueur.
½ cup Limoncello liqueur, 2 tablespoon lemon juice
Once the cake is completely cool, using a toothpick or a skewer poke multiple wholes in the cake making sure NOT to go all the way to the bottom.
The wholes will help the cake absorb the Limoncello syrup.
Dip a brush in the Limoncello syrup and generously brush the cake.
Let it absorb the syrup and repeat the process 2-3 more times.
NOTE: Let the cake rest for 10-15 minutes between each round of syrup as it will need time to absorb it.
Let sit for 10-15 minutes after the final brushing with syrup then turn the bundt pan upside down and remove the cake.

Prepare the lemon icing. Combine all the ingredients for the icing in a bowl and whisk together.
If the glaze seems too thick, add in an additional teaspoon of lemon juice or cream until it reaches still thick but drip-able consistency.
1 cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon whipping cream or heavy cream
Pour the lemon glaze all over the Limoncello cake, allowing it to drip down the sides. Let the glaze sit for a few minutes to set before slicing and enjoying.

Decorate with lemon zest or lemon sugar (the kind you use as a cocktail glass rimmer) or make your own lemon sugar by blending grated lemon zest with sugar until finely grind.